The Game and Fish Menu Cookbook: A Country Collection

Presents a wide range of recipes for game such as trout, perch, rabbits, ducks, deer, and boar and offers tips on preparing game for cooking

This collection is aimed at hunting and fishing enthusiasts familiar with the essentials of handling and cooking game. Recipes are grouped into menus, each including a game dish with vegetable, starch and dessert. Succinct instructions are clear and generally adequate. Game preparations range from simple cornflake-coated Southern-style antelope chops to more complex items like pheasant with ham and cheese sauced in sherry, cream and mushrooms or Chesapeake duck with pecan stuffing. Main course accompaniments include wild rice with snow peas, farmstead onions and apples and Willow Creek potato souffle. Vermont maple-sugar pound cake, raisin butterscotch pie and even New York cheesecake are among the desserts. General tips and smoking techniques may offer new hints to the experienced but are incomplete for beginners. Also lacking are game sources for nonhunters. Manion wrote Wild Game and Country Cooking and is to host an upcoming television series of the same name. Illustrations not seen by PW.
Copyright 1987 Reed Business Information, Inc.